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Oven baked mushroom risotto

Serves: 6
Prep: 10
Cook: 30
    Oven baked risotto is an excellent weeknight meal. Quick and easy to prepare and no need to stir. Simply place in the oven and cook for 30 minutes.

    Mushrooms are a mighty little veggie (or technically a fungi) containing vitamin D, folate and selenium, plus other essential vitamins and minerals that help support the immune system. 

    Ingredients

    • 2 cups arborio rice
    • 5 cups boiling water
    • 2 x 10g chicken flavoured stock cube*, crumbled
    • 3 tbs margarine
    • 3 cups sliced mushrooms
    • 2 cups baby spinach leaves or chopped spinach leaves
    • ½ cup parmesan cheese, finely grated
    • 2 tbs chives, chopped (or another herb of your choice)

    Method

    1. Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
    2. Bake in a hot oven, 200¨C, for 30 minutes or until rice is tender.
    3. Stir through spinach leaves, parmesan and chives.

    Tips

    • *Massel Ultracube stock cubes are 100% vegetable based and contain no animal content.
    Remember to always check the label of each ingredient to ensure it is gluten free

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